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Russian · Soups
Sorrel and Egg Borscht
A hearty and aromatic meat-broth soup with the tartness of sorrel and the addition of boiled eggs.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Simmer the bone-in beef to make a rich broth.
2
Prep and dice the vegetables: potatoes, onions, carrots, and bell peppers.
3
Sauté the onions and carrots in sunflower oil, stirring in the tomato paste.
4
Add the potatoes and the soffritto to the boiling broth, cooking until the potatoes are tender.
5
Chop the sorrel and stir it into the soup along with the minced garlic.
6
Boil the eggs and serve them with the borscht, or toss them right into the pot.
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